Panasonic SD-BT10P User Manual download pdf (Page 26)

Basic Dough rpode

HOT CROSS BUNS

2t

Surebake yeast

300 g

white flour

2T

brown sugar

4T

butter

1 T

milk powder

salt

1*/2t

all spice or mixed spice

V2 c

sultanas

1

egg

1 T

grated orange rind

130 m£

water (warm)

FOCACCIA-

ITALIAN SAVOURY FLAT BREAD

• Make dough according to instructions on page

14.

•Place dough in a greased bowl. Cover with a

plastic wrap and leave to rise for 20—30

minutes.

•Shape into 8 or 10 buns depending on the

size required.

• Cover and leave to rise in a warm place

(30—35°C) for 30—50 minutes or until doubled

in size.

• Put on crosses.

• Bake in a preheated 200®C oven for 10—15

minutes or until golden brown. Brush over the

glaze.

Crosses

Vzc

2T

flour

oil

water to mix

Glaze

3T

3T

milk

castor sugar

Crosses

Mix flour and oil then add water to make a stiff

paste. Pipe into the shape of crosses—if a piping

bag is not available, use a small plastic bag with

a corner cut off.

Glaze

Boil together until syrupy—brush over cooked

buns when they are removed from the oven.

iVit

Surebake yeast

300 g

white flour

1 t

sugar

1 T

butter

1 T

milk powder

11

salt

200 m£

water

•Make dough according to instructions on page

14.

• Roll or pat the dough into a rectangle 22 x 16cm.

•Dimple the top every 6cm by pressing your

finger well into the dough.

•Cover and leave to rise in a warm place

(30—35°C) for 30—50 minutes.

Combine:

2 T olive oil

V21 salt—coarse sea salt, if available

11 dried basil

11 dried rosemary

11 dried thyme

•Brush the surface of the dough with the herbed

oil.

•Bake in a preheated 200°C oven for 15—20

minutes or until golden brown.

Variations

•Add finely chopped bacon and onion to the

herbs and oiive oil and spread over bread,

do not add salt,

or

•Add bacon and onion to the dough ingredients

—make dough and then top with the herb

mixture.

— 25

1 2 ... 21 22 23 24 25 26 27 28 29 30 31

Comments to this Manuals

No comments